Maggi Curry Flavored Rice with Chicken & Pineapple and Bengali Fish Stew

2 tablespoons olive oil
1 medium onion or 125 g, chopped
300 g skinned chicken breasts, cut into large cubes
2 tablespoons coriander leaves, chopped
1 medium tomato or 150 g, peeled and cut into cubes
1½ tablespoons curry powder
1 tablespoon raisins
1 cup pineapple or 200 g, cut into cubes
2 cubes MAGGI® Chicken Less Salt Bouillon
2 cups basmati rice or 400 g, washed and drained
3½ cups water or 875 ml

Warm olive oil in a large saucepan, add and cook onion over medium heat for 3 minutes or until onion becomes tender. Add and cook chicken for 5 minutes or until its color changes.

Add coriander, tomato, curry powder, raisins, pineapple and MAGGI® Chicken Less Salt Bouillon cubes and stir until tomato is tender.

Add the rice, water and stir to boil. Cover and simmer over low heat for 15-20 minutes or until rice is cooked.

1 teaspoon ground turmeric
2 tablespoons vegetable oil
1 kg white fish fillets, cut into pieces
2 green chili peppers, seeded and chopped
1 tablespoon fresh ginger, finely chopped
4 cloves garlic, crushed
2 medium onions or 300 g, finely chopped
2 medium tomatoes or 300 g, finely chopped
1½ teaspoons mustard
2½ cups water or 625 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 tablespoon coriander leaves

Combine turmeric powder and oil. Season the fish fillets with it. Place fish fillets on an oven tray and roast them in a 200°C preheated oven for 20 minutes or until almost golden.

Meanwhile, place the green chilies, ginger, garlic, onion, tomatoes, and mustard in a food processor. Process for 2-3 minutes until a paste forms.

Place the paste in a frying pan, and dry- fry it for 8-10 minutes or until almost golden brown.

Add water, MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil and simmer for 5-7 minutes.

Pour the sauce over the fish in the oven and bake for another 10 minutes.

Remove from oven, add fresh coriander leaves and serve with rice.